Food Hydrocolloids  book cover
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1st Edition

Food Hydrocolloids



ISBN 9780367258955
Published March 31, 2020 by CRC Press
247 Pages

 
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Book Description

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

Table of Contents

Section 1: Cellulose Gums

Introduction

Martin Glicksman

1. Microcrystalline Cellulose (MCC or Cellulose Gel)

William R. Thomas

2. Sodium Carboxymethylcellulose (CMC)

John D. Keller

3. Hydroxyproplcellulose (HPC)

Christopher McIntyre

4. Methylcellulose (MC) and Hydroxypropylmethlcellulose (HPMC)

Joseph A. Grover

Section 2: Plant Seed Gums

Introduction

Martin Glicksman

5. Locust/Carob Bean Gum

Carl T. Herald

6. Guar Gum

Martin Glicksman

7. Tara Gum

Martin Glicksman

8. Tamarind Seed Gum

Martin Glicksman

Section 3: Plant Extracts

9. Pectins

Steen Hojgaard Christensen

...
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Editor(s)

Biography

Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.